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If you're searching for a delicious and nutritious snack that can impress at gatherings or serve as a hearty meal for the family, look no further than Sweet Potato Chili Nacho Cups. This delightful recipe combines the comforting flavors of chili with the crispy texture of nachos, all while showcasing the natural sweetness of sweet potatoes. Whether you're hosting a game night, preparing for a casual family dinner, or simply indulging in a creative culinary adventure, these nacho cups offer a unique and satisfying option that caters to a variety of dietary preferences, including a vegan-friendly version.

Sweet Potato Chili Nacho Cups

Discover a nutritious and delicious snack with Sweet Potato Chili Nacho Cups! This recipe masterfully combines the sweetness of roasted sweet potatoes and the heartiness of chili, all served in crunchy tortilla cups. Perfect for game nights or family dinners, these customizable cups cater to various dietary needs, including vegan options. Packed with vitamins, fiber, and plant-based protein, they not only satisfy cravings but also nourish your body. Elevate your next gathering with this fun and flavorful dish!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, drained

1 cup corn kernels (fresh or frozen)

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheddar cheese (or plant-based cheese for a vegan option)

12 small tortilla chips

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

      Spread the sweet potatoes on a baking sheet in a single layer and roast for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

        While the sweet potatoes are roasting, prepare the chili mixture. In a large skillet over medium heat, add the black beans, drained diced tomatoes, corn, chili powder, and garlic powder. Mix well and let it simmer for about 5-7 minutes, stirring occasionally.

          Once the sweet potatoes are done, fold them into the chili mixture, stirring until well incorporated.

            Take a muffin tin and lightly coat it with non-stick spray. Place 2 tortilla chips crisscrossed into each muffin cup, creating a cup shape.

              Spoon the sweet potato chili mixture into each tortilla chip cup, filling them generously.

                Top each cup with shredded cheese, ensuring even coverage across all cups.

                  Bake in the preheated oven for another 10-12 minutes, or until the cheese is melted and bubbly.

                    Once done, let them cool slightly before removing them from the muffin tin. Use a fork or small spatula to gently lift the nacho cups out.

                      Serve warm, garnished with diced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt if desired.

                        Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings